Categories: Full GAPS

Ingredients

• 2 cups fresh fruit, such as peaches, pears or plums, peeled and sliced
• 2 tablespoons lemon juice
• 4 tablespoons maple syrup
• 1 teaspoon gelatin*
• 2 egg yolks, lightly beaten
• 2 cups heavy cream, preferably raw, not ultra-pasteurized

Directions

1. Mix maple syrup with lemon juice and toss with fruit.
2. Cover and let stand for 2 hours.
3. Drain the fruit and combine ¾ cup of the drained juice with the gelatin. Heat gently until the gelatin is dissolved. [See tips we’ve published on how to use gelatin.]
4. Place fruit in food processor with gelatin mixture and process until desired texture is obtained—either smooth or chunky.
5. Stir in remaining ingredients.
6. Pour into an ice cream maker and process according to instructions.
7. For ease of serving, transfer ice cream to a shallow plastic container, cover and store in the freezer.

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